How to cook a row of lilac-legged

Many lovers of “silent” hunting in the forest often encounter mushrooms that have a blue leg. They are often ignored, considering toadstools, however this is a serious mistake. It is worth saying that rowing lilac-legged or blue-legged is a delicious mushroom with delicate pulp and a pleasant fruity aroma.

There are many ways to harvest a bump or row lilac-legged. Experienced mushroom pickers believe that these fruiting bodies reminiscent of mushrooms to taste, therefore, use recipes for the preparations for the order of the lilac-leg are the same as for mushrooms. Other mushroom pickers believe that fruiting bodies are more reminiscent of taste tender chicken meat.

It is worth saying that the bruises or Lepista personata can pickle, salt, fry, stew and bake. If the mushroom crop turned out to be rich, then the lilac-legged rows can even be dried or freeze in order to use it later on for cooking culinary masterpieces.

The preparation of lilac-leg rowing is quite simple if sort out mushrooms in advance, peel and boil in salted water. Such a procedure is necessary since these fruiting bodies are considered conditionally edible.

Lilac leg marinated with garlic

The recipe for rowing with the lavender marinating method – great option for holiday feasts. In addition, these mushrooms go well in any salad.

• 2 kg of rows;
• 1 liter of water;
• 2 tbsp. l salts;
• 2.5 tbsp. l Sahara;
• 2 pcs. bay leaves;
• 8-10 peas of black pepper;
• 2 tbsp. l vinegar 9%;
• 8 cloves of garlic.

Lilac-legged marinated with garlic will be a complement to meat dishes and a glass of vodka.

Rinse the cleaned rows well, cut off most of the legs and put in boiling water.

Cook after boiling for 20 minutes. over medium heat a little add in 10 minutes until ready, while constantly removing foam from the surface.

Drain the water, cook the marinade: bring 1 liter of water to a boil, add salt, sugar, bay leaves and peppercorns.

Stir, add mushrooms and boil for 20 minutes.

In 3-5 minutes add finely chopped until cooked garlic and pour vinegar.

Pour into sterilized jars, close with tight lids and wrap up with a blanket.

Allow to cool completely and then take to the basement or put in fridge.

How to cook lilac-legged dressings with cloves and lemon acid

To preserve the crop of row rows, you can pickle them with cloves and citric acid. How to cook a row lilac-legged to make the dish “glory”? Cooked in at home, rowers are perfectly stored all winter, almost until new crop.

• 3 kg of bruises;
• 5 peas of allspice and cloves;
• 2.5 tbsp. l salts;
• 2 tbsp. l Sahara;
• 1.5 liters of water;
• 5 g of citric acid;
• 50 ml of vegetable oil;
• 5 cloves of garlic;
• 1 tsp ground black pepper.

How to marinate a row of lilac-legged, will show a phased recipe description.

1. Mushrooms are cleaned, washed in plenty of water and the ends of the legs are cut off.
2. Cut into pieces and boiled in salted water for 20 minutes., at the same time from time to time removed from the surface formed foam.
3. After the fruiting bodies are washed and laid again in boiling water specified in the recipe.
4. All spices are added except garlic, vegetable oil and citric acid.
5. Boiled in marinade for 30 minutes, for 10 minutes. to full readiness injected oil, citric acid and chopped thin sliced ​​garlic.
6. Unfolded in sterilized jars, closed tight nylon covers, and after complete cooling are carried out in basement. Mushrooms can be consumed immediately after cooling, however, many housewives prefer to make blanks on long winter and open jars only for the holidays.

Lilac-legged salting: a method for harvesting a bruise with garlic

How to prepare a row of lilac-legged salting method, so that in the end result is amazingly delicious and crispy a snack?

• 2 kg of rows;
• 1 liter of water;
• 3 heads of garlic;
• Vegetable oil;
• 2 tbsp. l salts;
• 3 bay leaves.

How to salt a row of lilac-legged is described in stages.

1. Peel the mushrooms, rinse, chop and boil in boiling water for 20 minutes
2. Remove with a slotted spoon, place in sterilized jars and press down with a spoon, pouring layers of mushrooms into sliced ​​slices garlic, salt and bay leaf.
3. Fill the jars to the top, squeeze and pour 2 tbsp into each. l calcined vegetable oil.
4. Close tight caps and turn over, cover with a blanket and let cool.
5. Put the salty rows in the basement or on the shelves the refrigerator.
6. Salted Lepista personata ready to eat in just 3 days.

Lepista personata, cold salted

You can make a cold salting of lilac-legged rowing cold, for example, with mustard seeds. This option will turn out very spicy, with an amazing aroma. The appetizer will complement perfectly not only a festive table, but also dilute the daily menu.

• 2 kg of rows;
• 4 cloves of garlic;
• 1 liter of water;
• 4 green leaves of horseradish;
• 1 tbsp. l mustard seeds;
• 15 peas of black pepper;
• 100 g of coarse salt.

The recipe for the mushroom of the rowing of the lilac-leg by salting described step by step.

1. Peel the mushrooms, cut off the ends of the legs and rinse in large amount of water several times.
2. Fold in a saucepan, add water and boil for 10 minutes.
3. Drain the water, and put the mushrooms in a colander to drain and cool off well.
4. Put clean leaves in sterilized dry jars horseradish.
5. Then lay the mushrooms in layers, pouring salt, peppercorns, mustard seeds and chopped garlic in small cubes.
6. Squeeze the last layer with a spoon, close with tight lids and put in a cold place for 45 days. Such a blank may stored in a dark, cool room for no more than 12 months.

How to salt lilac leg row in a hot way: step by step recipe

How to salt the lilac-legged row in a hot way so that to give it elasticity, juiciness and piquancy? For this you need conduct proper heat treatment of fruiting bodies and further follow the recipe.

• 2 kg of rows;
• 1 liter of water;
• 100 g of salt;
• 5 pieces. bay leaves;
• 10-15 pcs. black pepper peas;
• 6 pcs carnations;
• 8 peas of allspice;
• 3 dill umbrellas.

How to salt a lilac-foot row correctly, is described in a step-by-step recipe.

1. Boil water, add all the spices and boil for 5 minutes.
2. Send the peeled rows to the boiling brine and give again liquids boil.
3. Set the fire to minimum and cook with the lid closed 40 min
4. Distribute into sterilized jars, pour filtered hot pickle.
5. Let cool and close with tight nylon caps.
6. Take to a cool place for 30 days. Such a snack great for fried potatoes or as an additional ingredient to salads.

Roasting lilac legs with sour cream

Roasting lilac leg rowing is another cooking option. forest mushrooms. Fried fruit bodies are aromatic and tasty, so that everyone who tastes it will like it.

• 2 kg of rows;
• Vegetable oil (preferably cream) – for frying;
• Salt to taste;
• 1 tsp ground black pepper;
• 200 ml low-fat sour cream;
• 2 cloves of garlic;
• 3 tbsp. l chopped greens of dill and parsley.

1. Rinse the rows thoroughly, preferably in several waters, so that all sand came out.
2. Cut off the tips of the legs and all the rotten areas.
3. Put in boiling water with a little salt and lemon acids.
4. After boiling for 20 minutes, boil, drain the water, put the mushrooms on a sieve to completely drain.
5. Cut into slices and put in a preheated pan with melted butter.
6. Sauté on medium heat for 15 minutes. stirring the contents of the pan to prevent burning.
7. Salt to taste, pepper and pour sour cream, carefully mix.
8. Stew for 5 minutes. over low heat, introduce chopped into small diced garlic cloves, mix.
9. Pour chopped greens, mix again and continue simmer for 5 minutes
10. Such a gourmet meal will complement meat dishes or boiled potato dishes.